Name: White Chocolate Blueberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: For the crust:; 12 graham cracker crumbs; 1 tablespoon sugar; 3 tablespoons melted butter; For the cheesecake filling:; 1 cup cream cheese, softened; 1/2 cup white chocolate chips, melted; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup sour cream; 1/4 cup heavy cream; 1/2 cup fresh blueberries (plus extra for garnish); 1 tablespoon flour (optional, for thickening)

These White Chocolate Blueberry Cheesecake Cupcakes are the perfect blend of rich and creamy cheesecake with the freshness of blueberries and the indulgence of white chocolate. A bite-sized treat that’s as decadent as it is delicious!

Ingredients

12 graham cracker crumbs (for the crust)

1 tablespoon sugar (for the crust)

3 tablespoons melted butter (for the crust)

1 cup cream cheese, softened

1/2 cup white chocolate chips, melted

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

1/2 cup fresh blueberries (plus extra for garnish)

1 tablespoon flour (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.

Prepare the crust: In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Spoon about a tablespoon of the mixture into each cupcake liner, pressing down gently to form an even base. Bake for 5-7 minutes, then remove from the oven and set aside.

Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the melted white chocolate, sugar, and vanilla extract. Continue to mix until well combined.

Add the eggs one at a time, beating well after each addition. Then stir in the sour cream and heavy cream until smooth.

Gently fold in the fresh blueberries and, if desired, a tablespoon of flour to help thicken the batter slightly.

Spoon the cheesecake mixture over the pre-baked crusts, filling each liner almost to the top.

Bake for 18-20 minutes or until the centers are set but still slightly jiggly. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cupcakes to firm up. Garnish with extra fresh blueberries before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 40 minutes

Servings: 12 servings

Variations

Different Fruit: You can swap out the blueberries for raspberries, strawberries, or even blackberries for a new flavor twist.

Chocolate Chips: If you’re a fan of extra chocolate, try adding some mini chocolate chips into the batter for more texture and a chocolatey touch.

Crust Variety: Instead of graham crackers, try using crushed cookies like Oreos or digestive biscuits for a different crust flavor.

Storage/Reheating

Storage: These cheesecake cupcakes should be stored in the refrigerator in an airtight container. They’ll stay fresh for up to 3-4 days.

Reheating: I prefer serving them chilled, but if you want a warm dessert, you can microwave them for a few seconds. Just be careful not to overheat as it can affect the texture.

FAQs

Can I make these cheesecake cupcakes ahead of time?

Yes! These cupcakes actually taste better after chilling in the fridge for a few hours or even overnight, which gives the flavors a chance to meld together.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just fine, but make sure to thaw and drain them before adding them to the batter to avoid extra moisture.

What if I don’t have cupcake liners?

You can bake the cheesecake cupcakes in a greased muffin tin if you don’t have liners, though they may be a little more difficult to remove. Just be sure to grease the pan generously.

How can I tell if the cheesecake cupcakes are done baking?

They should be mostly set but still slightly jiggly in the center. The edges will be firm, and the tops will no longer look wet or shiny.

Can I freeze these cheesecake cupcakes?

Yes! You can freeze these cupcakes for up to 1 month. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Let them thaw in the fridge overnight before serving.

Conclusion

These White Chocolate Blueberry Cheesecake Cupcakes are a delightful dessert that combines creamy cheesecake with the sweet, tart burst of fresh blueberries and the smooth richness of white chocolate. They’re the perfect individual treat for any occasion and are sure to impress anyone who takes a bite. The fact that they’re easy to make and can be prepared ahead of time makes them even more appealing. Whether it’s for a party, a holiday gathering, or just a treat for yourself, these cupcakes will never disappoint!

Recipe: